Subway

Observed meatballs in marinara sauce with a temperature between 46°F-93°F inside the steam table. Temperature of the water inside the steam table is 151°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F above. Employee removed the meatballs in order to be reheated.

Observed no certified food safety manager (CFSM) employed at the facility. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Have an employee certified in an approved CFSM course immediately.

Person in charge could not provide any documentation that employees are aware of diseases transmitted through food. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Provided person in charge with an employee health document.

Observed no hand soap at the hand washing sink in the prep area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Employee placed hand soap at sink.

Observed no paper towels at the hand washing sink in the prep area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Employee refilled paper towels dispenser.

Person in charge could not provide written procedures or cleanup kit in the event of a bodily fluid episode. Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Provided person in charge with a clean up procedure.